For a long time they looked at the river beneath them, saying nothing, and the river said nothing too, for it felt very quiet and peaceful on this summer afternoon.
~A.A. Milne, The House at Pooh Corner

Friday, February 05, 2010

How to Get a Kid to Eat Squash: Squash Scones

Yesterday we had squash scones for breakfast. I had leftover butternut squash and happened across my pumpkin scone recipe. Squash, whole wheat flour and not a lot of sugar make this a delicious tasty way to begin the day. A caution: If you've got, er, discerning children like mine, make sure to call these Pumpkin Scones, as the word "squash" suggests defilement to my particular eaters. The fine young gents devoured these scones.

Note: The buttermilk is approximate because it depends on the amount and consistency of your vegetable. Fresh pumpkin has a very different consistency than canned pumpkin, squash has a lot less moisture than pumpkin, and sweet potatoes have a different texture, and so on.

Add wet ingredients to flour mixture and stir until flour mixture is just moist and can be patted into a ball. If your dough is too dry to make a ball, add a splash more buttermilk until the flour is just moistened and can be molded into a ball.

Turn out your dough onto a floured surface and knead gently until mostly smooth. Pat into a circle about 1 inch thick. Cut into 8 wedges and place wedges on an ungreased baking sheet. If desired, brush scone tops with milk and sprinkle each scone lightly with a pinch of sugar. Bake for 15 minutes or until golden-brown.